From Dictionary of Food: International Food and Cooking Terms from A to Z
Proteins in food are broken down into amino acids in the gut, these are absorbed into the blood and reassembled as required or burnt to provide energy.

Salmonellosis, any of a group of infectious diseases caused by intestinal bacteria of the genus Salmonella, including typhoid fever, paratyphoid fever, blood poisoning, and food poisoning (gastroenteritis).

Food Science & Technology

Process of hermetically sealing cooked food for future use. It is a preservation method, in which prepared food is put in glass jars or metal cans that are hermetically sealed to keep out air and then heated to a specific temperature for a specified time to destroy disease-causing microorganisms and prevent spoilage.

Process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.

In food, any natural or artificial chemical added to prolong the shelf life of processed foods (salt or nitrates), alter the colour, texture, or flavour of food, or improve its food value (vitamins or minerals).

The application of science to the commercial processing of foodstuffs. Food is processed to make it more palatable or digestible, for which the traditional methods include boiling, frying, flour-milling, bread-, yogurt-, and cheese-making, and brewing; to prevent the growth of bacteria, moulds, yeasts, and other micro-organisms; or to preserve it from spoilage caused by the action of enzymes within the food that change its chemical composition, resulting in changes in flavour, odour, colour, and texture.

Genetically modified (GM) foods are increasingly controversial as they become more widespread. They have met a barrage of criticism and protest, and public confidence in them is low. New legislation on labelling has been introduced, partly in response to the controversy.